Thursday, September 12, 2013

Rice Coleslaw

3 cups cooked Rice
1 cup grated Carrot
1/2 cup chopped Capsicum
2 cups shredded Cabbage
1 cup Pineapple pieces
1/2 cup chopped Shallots

Dressing:
1/3 cup French Dressing
1/3 cup Mayonnaise or sour Cream
Pinch Ginger
1/2 tspn Sugar
Salt and Pepper

Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.

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